Breakfast · 8 min · italian

Ricotta Lemon Toast

Italian flavors, weeknight effort. Sourdough meets ricotta in a 8-minute breakfast worth keeping in rotation. The macros do the talking: 16g protein, 40g carbs, and 12g fat in every 330-calorie serving. Naturally vegetarian and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 slices Sourdough
• 1/2 cup Ricotta
• 1 tsp Lemon zest
• 1 tbsp Honey
• 1/2 tsp Thyme

Steps

1. Toast the sourdough slices until deeply golden and crisp — warm toast keeps the ricotta from turning soggy.
2. Spoon the ricotta into a small bowl and whip it with a fork for about a minute until it looks smooth and fluffy.
3. Stir in the lemon zest and thyme with a pinch of salt; taste it — you should notice a bright lemon lift first.
4. Spread the ricotta thickly over both toasts, edge to edge.
5. Drizzle the honey in a slow zigzag over each slice so every bite gets some sweetness.
6. Finish with one last pinch of thyme and serve right away while the toast is still warm.

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